摘要
为了研究蕨麻中抑菌活性物质的提取工艺,以金黄色葡萄球菌和大肠杆菌为指示菌,以抑菌圈直径为活性检验指标,在单因素试验的基础上通过正交试验优化工艺参数。试验结果表明,对蕨麻抑菌活性物质提取效果的影响次序是:乙醇体积分数、提取温度、提取时间、固液比;其最佳提取工艺条件:乙醇体积分数80%,提取温度70℃,提取时间8h,固液比1:10。在此条件下,蕨麻提取液对金黄色葡萄球菌和大肠杆菌的抑菌圈直径分别为15.6mm和15.3mm。
In order to investigate the technology for extracting antibacterial substances from potentilla ansterina L.,Staphylococcus aureus and Escherichia coli were used as indicator bacterial and diameter of inhibition zone was used as the activity monitoring index.The optimum extraction conditions were obtained by orthogonal test based on single factor test.The results showed that the order of the main factors influencing the extracting effect are as follows：ethanol concentration,extraction temperature,extraction time and ratio of solid to liquid;the optimum extraction conditions were that the concentration of ethanol 80%,the temperature of extraction 70℃,the time of extraction 8 h,and the ratio of liquid to solid 1：10.Under the above mentioned conditions,the diameters of inhibition zone were 15.6mm and 15.3mm against Staphylococcus aureus and Escherichia coli respectively.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第3期47-51,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
蕨麻
提取工艺
抑菌物质
potentilla ansterina L.
extraction
antibacterial substances
